Best Smoky Eggplant Caponata With Toasted Pine Nuts Recipes

Caponata With Pine Nuts and Raisins image

Provided by evelynathens

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil (divided)
2 eggplants, diced (4-5 cups)
3 large garlic cloves, minced
3 medium onions, chopped
3 celery ribs, diced
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
1/3 cup red wine vinegar
2 tablespoons sugar
1/3 cup raisins
1/4 cup pine nuts, toasted (1 1/2 oz)
1/2 cup pitted green olives, sliced
1/3 cup drained capers, rinsed
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Steps:

Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.

Smoky Eggplant Caponata with Toasted Pine Nuts image

Yield makes about 3 cups

Number Of Ingredients 14

1 globe eggplant, cut into 1/2-inch cubes
Kosher salt
Olive oil, for cooking
1 large yellow onion, cut into small dice
2 stalks celery, cut into small dice
1 red bell pepper, roasted, peeled, and diced, (see page 191)
1/2 cup oil-cured black olives, pitted and coarsely chopped
2 tablespoons capers, drained
2 cloves roasted garlic (see page 192), thinly sliced
3/4 cup diced fresh or canned tomatoes
1/3 cup red wine vinegar
1 1/2 tablespoons sugar
Freshly ground black pepper
2 tablespoons pine nuts, toasted in olive oil, toasted oil reserved (see page 184)

Steps:

Prepare a hot fire (400°F) in a wood-fired oven or grill.
Place the eggplant in a colander and sprinkle with salt. Let drain over the sink or a bowl for 30 to 40 minutes. Rinse under cold water and pat dry with paper towels. Set aside.
Pour 1/2 inch of olive oil into a large cast-iron skillet and heat it in the oven until hot enough to make a piece of eggplant sizzle. Add the eggplant and roast in the oven until golden, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain, then transfer to a bowl.
In the same pan, heat the reserved olive oil from the toasted pine nuts and roast the onion until translucent, about 10 minutes. Remove with a slotted spoon and add to the eggplant. Reheat the oil and sauté the celery for 4 to 5 minutes. Remove and add to the eggplant mixture. Add the bell pepper, olives, capers, and sliced garlic to the eggplant mixture.
Heat the tomatoes in the skillet in the oven until they come to a simmer, then add the vinegar, sugar, and black pepper to taste. Simmer for another 5 minutes to dissolve the sugar. Remove from the heat, add the toasted pine nuts, and add to the bowl of vegetables. Mix well. Taste and adjust the seasoning. Let cool to room temperature and serve, or cover and refrigerate for up to 2 days. Bring to room temperature before serving.